Spicy Beef with Vegetables

Just in time for the Beijing Olympics (I’m actually watching the women’s gymnastics competition while writing this), here is a Chinese beef recipe. Of course, I made this with no regards to the Olympics whatsoever last week. I did, however, wonder how many people ordered Chinese takeout to watch the opening ceremonies on Friday.

Part of the reason I decided to make this recipe was that I had finally tracked down mo-er mushrooms at 99 Ranch Market the last time I was there. I wasn’t entirely sure I had purchased the correct thing until I compared the glossary in the cookbook to the mushroom packaging and could match up two of the three Chinese characters (there were two listed in the cookbook, there were three on the packaging). I took a picture of them to help you find them.

This is prepared in a very similar fashion to Chili-Pepper Beef but the flavor is quite a bit different. The Spicy Beef, oddly enough, isn’t as spicy as the Chili-Pepper Beef. However, the vegetables work much better in the Spicy Beef. In some ways, I prefer the Chili-Pepper Beef but this is also good, in a different way.

Heat a wok over high heat until very hot. Add 1 cup of oil. When the oil is 375ºF, add the beef and toss rapidly for 10 seconds. Remove from the heat and pour the meat and oil into a strainer over a bowl. Allow the oil to drain off the meat.

Return 3 tbsp oil to the pan and heat over high heat until hot. Add the garlic and ginger, stir a few times, then immediately add the celery, carrots, and mushrooms. Cook, stirring regularly, until the vegetables are softened, several minutes.